Bavarian cream

Name: Bavarian cream
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 4
Ingredients: Fresh liquid cream ¾ cup; Whole milk 0.67 cup; Egg yolks (about 3) 2 oz; Sugar 0.3 cup; Gelatin in sheets 0.25 oz; Vanilla bean 1

it br es fr de

235

Calories per serving

Gluten Free

Energy Kcal 235
Carbohydrates g 19.3
of which sugars g 19.3
Protein g 4.8
Fats g 15.3
of which saturated fat g 7.95
Cholesterol mg 220
Sodium mg 41

Difficulty: Difficult
Prep time: 20 min
Cook time: 11 min
Serving: 4
Note + the cooling time in the refrigerator (about 3-4 hours)

PRESENTATION

If you’re getting into French pastries, Bavarian cream is a must-try. Really, it's famous for its velvety texture and elegant look. You’ll love how it shines at the dinner table. The foundation here is a rich crème anglaise—super important—mixed perfectly with gelatin sheets and fluffy whipped cream. Honestly, this creates the main pudding-like consistency of Bavarian cream dessert. So soft and creamy, each bite just melts in your mouth.

While it might seem tricky, stick to the steps and you’ll craft something that looks pro-level. Which is great. Like, straight from a Parisian pâtisserie. This Bavarian cream recipe usually pops up at formal dinners, adding a luxurious touch that feels really special.

And listen, what makes Bavarian cream dessert even more exciting? The regional flavor twists. Beyond classic vanilla, you’ve got options like cherry, coconut with lime, or white chocolate. Some even mix in strawberry or pistachio with a tangy raspberry layer. Whatever the flavor, it’s always a delightfully sweet treat, perfect after a big meal.

This isn't just your regular custard dessert. Nope, it’s a fluffy, gelatin-based delight—a reward for nailing a challenging recipe. Many use it as a Bavarian cream filling for cakes or pastries, turning any dessert into something fancier. With its deep French roots, this dish holds onto tradition while inviting anyone to try crafting a classic, elegant meal ender. Honestly, whether you're a seasoned baker or just starting out, Bavarian cream is a fun way to bring a taste of France into your kitchen. For sure.

How to prepare Bavarian cream

To prepare the Bavarian cream, start with the English Cream base: pour the sugar into the bowl with the egg yolks and mix them with a spatula 1; cover with plastic wrap and leave them at room temperature 2. In the meantime, soak the gelatin in cold water and then split the vanilla pod lengthwise and scrape out the seeds with the back of the knife 3.

In a saucepan, pour the milk, add the seeds along with the pod, turn on the heat and warm until just about to boil 4. When it's hot, strain the milk through a sieve into the bowl with the egg and sugar mixture 5, mix well and then pour back into the saucepan 6.

While the cream cooks over low heat, stir until it reaches 180°F (use of a candy thermometer is essential to ensure the temperature) 7. Turn off the heat and add the gelatin without excessively squeezing it 8, stir often to fully incorporate it, and finally strain the mixture again to ensure it is perfectly smooth 9.

Place the bowl in another slightly larger one containing cold water and ice and stir until the cream is completely cooled, then remove it from the bowl 10. At this point, pour the cream into a bowl and semi-whip with beaters 11: you should achieve a soft, somewhat frothy consistency 12.

Then gently fold into the crème anglaise, with movements from the bottom up 13, so you don't deflate the cream 14. Fill a mold 5 inches in diameter and 3.5 inches high with the mixture 15.

Let set in the fridge for about 3-4 hours 16. Your Bavarian cream is ready, dip the mold for just a few seconds in a container with hot water to facilitate the moment you have to turn it over to unmold it onto a serving plate 17. Garnish as desired: for example, we added a few raspberries 18!

Storage

The Bavarian cream can be stored in the fridge for 1-2 days at most, preferably covered with plastic wrap.

Advice

If you don't have a vanilla pod, it's advisable to use natural extract. Or, to your liking, you can scent your Bavarian cream with citrus zest.

Trivia

The Bavarian cream, also known as Bavarian custard, is a very famous preparation belonging to French pastry. The base, which is made of crème anglaise, is common to other preparations such as pudding, recognized as a direct descendant. Despite its name, it must be remembered that the Bavarian cream originated in the German region of Bavaria. In fact, in Germany, already known in the 1700s, the Bavarian cream was prepared as a drink based on tea, milk, and liqueur. Only a century later, in France, did it become the famous spoon dessert we know.

The or La?
Although the word Bavarian in Italian suggests using the feminine article, it takes the masculine one because the French term is “le bavaroise,” indeed masculine. However, it is common, and not recognized as an error, to speak of the dessert in the feminine.

For the translation of some texts, artificial intelligence tools may have been used.